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Protein Frosted Sugar Cookies - Soft, Sweet, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (45 g) vanilla whey protein powder (or a baking-friendly whey blend)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2–3 teaspoons milk (as needed for dough consistency)
  • 1/2 cup (120 g) plain or vanilla Greek yogurt (2% or whole milk works best)
  • 1/4 cup (25–30 g) vanilla whey or casein-whey blend protein powder
  • 2 tablespoons powdered sugar (or powdered sweetener of choice), more to taste
  • 1 tablespoon softened cream cheese or 1 teaspoon butter (optional for richness)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles for topping (optional)

Method
 

  1. Prep the basics: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk flour, protein powder, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape the bowl as needed.
  5. Finish the dough: Add the dry ingredients to the wet. Mix on low until a soft dough forms. If it seems dry or crumbly, add milk 1 teaspoon at a time until it comes together.
  6. Chill: Cover and chill the dough for 20–30 minutes. This helps prevent spreading and keeps the centers soft.
  7. Shape: Scoop 1 1/2 tablespoon portions (about 30–35 g each). Roll into balls and place on prepared sheets, spacing about 2 inches apart. Lightly flatten the tops with your fingers for even baking.
  8. Bake: Bake 8–10 minutes, until edges are set and centers look slightly underbaked. Do not overbake; they’ll finish on the sheet.
  9. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely before frosting.
  10. Make the frosting: Stir Greek yogurt, protein powder, powdered sugar, cream cheese or butter (if using), vanilla, and a pinch of salt until smooth and thick. Adjust sweetness or thickness with more powdered sugar or a splash of milk.
  11. Frost and finish: Spread frosting over cooled cookies. Add sprinkles if you like. Let the frosting set for 10–15 minutes before serving.